Dutch Apple Pie
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I’ve been making this Dutch apple pie for years — it’s the kind of dessert that smells like home the moment it comes out of the oven. A flaky, buttery crust holds a spiced apple filling, and a golden, crumbly streusel finishes every slice with a caramelized crunch. Make it for holiday dinners, Sunday brunch, or any time you want something reliably comforting and crowd-pleasing. If you like variations or want a simpler crust, my notes below point to other takes on the same classic, like a classic Dutch apple pie version.
Why you’ll love this dish
This Dutch apple pie balances texture and flavor: tender, slightly tart apples, warm cinnamon and nutmeg, and a buttery streusel that crisps and browns. It’s forgiving for home bakers — the filling is forgiving if apples vary in size, and the crumb topping is easy to make in one bowl. Perfect for holiday tables, potlucks, and cozy weeknight desserts when you want something homey but impressive.
“The crust is flaky, the filling sings of cinnamon, and that crumb topping? Pure nostalgia.” — a regular from my Sunday bake sale
Reasons to try it:
- Kid-approved: sweet and familiar flavors.
- Make-ahead friendly: you can prepare the crust or crumble in advance.
- Budget-wise: apples and pantry staples go a long way for a big crowd.
How this recipe comes together
Overview: You’ll start by making a flaky double crust, slice and toss apples with sugar and spice, fill the crust, and finish with a brown-sugar crumble. The pie bakes until bubbling and golden; cool it slightly so slices hold. If you want a handheld option for a picnic, try a bar version like these Dutch apple pie bars — same flavors, different format.
Broad timeline:
- Make crust dough (10–15 minutes active; chill 1 hour).
- Prepare apple filling (10 minutes).
- Assemble with crumb topping (10 minutes).
- Bake (45–55 minutes), then rest (1 hour) before slicing.
What you’ll need
- 2 1/2 cups all-purpose flour — foundation of the flaky crust; use unbleached if available.
- 1 cup unsalted butter, cold and diced — cold butter creates flaky pockets. (Substitute: half butter, half vegetable shortening for extra lift.)
- 1/4 cup granulated sugar — just enough to lightly sweeten the crust.
- 1/2 teaspoon salt — balances sweetness in the crust.
- 6 to 8 tablespoons ice water — add gradually until dough just comes together.
- 6 to 8 apples (Granny Smith + Honeycrisp recommended), peeled, cored, and sliced — a mix gives firmness and sweetness.
- 3/4 cup granulated sugar — sweetens the filling; reduce by 2–3 tablespoons if your apples are very sweet.
- 1 teaspoon cinnamon — the core warming spice.
- 1 tablespoon lemon juice — brightens flavors and slows browning.
- 3/4 cup flour — for the crumb topping; creates that tender, slightly crunchy texture.
- 1/2 cup brown sugar — adds depth and caramel notes to the crumble.
- 1/2 cup butter, melted — binds the streusel; use browned butter for extra nuttiness.
- 1/2 teaspoon salt — balances the crumble’s sweetness.
- Pinch nutmeg — small but important for warm depth.
Notes and substitutions:
- Gluten-free: use a 1:1 all-purpose GF blend in both crust and topping; chill dough a bit longer.
- Vegan: swap butter for a vegan block and use a flax “egg” if you want to brush the crust (optional).
- For an oat crumble, see an oatmeal streusel variation here.
Step-by-step instructions
Preparation
- Make the crust: In a large bowl, whisk 2 1/2 cups flour, 1/4 cup sugar, and 1/2 teaspoon salt. Cut in 1 cup cold diced butter with a pastry cutter or two forks until pea-sized crumbs remain. Sprinkle 6 tablespoons ice water, toss gently, and add more a tablespoon at a time until dough holds when pinched. Divide into two discs, wrap, and chill 1 hour.
- Preheat oven to 400°F (200°C).
Assembly
3. Roll out one disc of dough on a floured surface to fit a 9-inch pie dish. Transfer and trim excess.
4. Prepare filling: Toss sliced apples with 3/4 cup sugar, 1 teaspoon cinnamon, 1 tablespoon lemon juice, and a tablespoon of flour (to thicken juices). Mound apples into the crust.
5. Roll out second dough disc for a full top crust or cut into strips for a lattice. Seal edges and flute. Optional: brush top lightly with milk or beaten egg for color.
Baking
6. Make the crumb topping: Combine 3/4 cup flour, 1/2 cup brown sugar, 1/2 teaspoon salt, pinch of nutmeg, and 1/2 cup melted butter. Stir until clumps form. Sprinkle evenly over the assembled pie (if using full top crust, cut vents first).
7. Bake at 400°F for 20 minutes, then reduce to 350°F (175°C) and bake 25–35 more minutes until filling bubbles and topping is golden. If edges brown too fast, tent with foil.
8. Cool on a rack at least 1 hour to let filling set before slicing.
Quick timing: Active time ~40 minutes (plus chilling), total ~2 hours including rest.
Best ways to enjoy it
- Serve warm with a scoop of vanilla ice cream and a drizzle of caramel for a classic pairing.
- For brunch, top slices with a dollop of crème fraîche and a sprinkle of toasted walnuts.
- Plate small wedges with a dusting of powdered sugar and a sprig of mint for a dinner-party finish.
- Pairing suggestions: medium-bodied coffee, spiced chai, or a late-harvest Riesling for dessert wine fans.
Storage and reheating tips
- Room temperature: Covered loosely, pie keeps 2 days.
- Refrigeration: Store in the fridge up to 4–5 days in an airtight container or well-wrapped; bring to room temp before serving for best texture.
- Freezing: Wrap whole cooled pie tightly in plastic and foil; freeze up to 2 months. Thaw overnight in the fridge and reheat at 300°F for 20–30 minutes to refresh the crust.
- Reheating: Warm individual slices in a 350°F oven for 8–12 minutes, or microwave for 20–30 seconds (microwave softens the crust).
Food safety: Cool the pie to room temperature but refrigerate within two hours to prevent bacterial growth.
Pro chef tips
- Keep ingredients cold: For the flakiest crust, work quickly and keep butter and water ice-cold. Chill your mixing bowl if it’s warm.
- Don’t overwork the dough: Mix until it just comes together. Too much kneading develops gluten and makes a tough crust.
- Tweak sweetness to apples: Taste a small piece of your apple mix before adding sugar — sweeter apples need less sugar.
- Prevent soggy bottom: Sprinkle 1–2 teaspoons of fine breadcrumbs or a tablespoon of flour on the bottom crust before adding apples to absorb excess juices.
- Browning trick: If your crumble browns too quickly, tent the pie with foil halfway through baking.
- Make ahead: Dough and crumb topping can be made 2 days ahead; keep chilled until ready to assemble.
Creative twists
- Salted caramel drizzle: Finish slices with warm salted caramel and a pinch of flaky sea salt.
- Nutty streusel: Add 1/2 cup chopped pecans or walnuts to the crumble for texture.
- Maple spice: Replace brown sugar with maple syrup (reduce other liquids) and add a dash of allspice.
- Mini hand pies: Use the same components to make handheld pies for a portable treat.
- Lower-sugar option: Cut filling sugar by half and use a blend of Granny Smith + a sweeter apple to balance flavor.
- Oat topping: Swap half the flour in the crumble for rolled oats for a heartier streusel.
Your questions answered
Q: How do I know when the pie is done?
A: Look for bubbling juices through vents or lattice gaps and a deeply golden crumble. The crust should be golden and the filling thickened; you can insert a thin knife into the center — it should meet some resistance from cooked apples.
Q: Can I make the pie a day ahead?
A: Yes. Bake fully, cool, then cover and refrigerate. Rewarm in a 300°F oven for 15–20 minutes before serving to crisp the topping.
Q: What apples work best?
A: Use a mix: Granny Smith (firm, tart) plus Honeycrisp or Jonagold (sweet, crisp). They hold shape and provide balanced sweetness.
Q: Can I freeze apple pie before baking?
A: Yes — assemble the pie, wrap tightly, and freeze. Bake from frozen at 350°F for a longer time (about 20–30 extra minutes) until bubbling and golden.
Q: My topping is soggy after baking — why?
A: Common causes: underbaked (needs more time), too many wet apples, or topping applied too thickly and insulating moisture. Bake longer and tent with foil if the top browns too fast.
Conclusion
If you want another reliable take on this dessert, try the Best Dutch Apple Pie Recipe – The Food Charlatan for a similar classic approach. For a charming home-baker’s write-up and tips on lattice technique, see dutch apple pie – smitten kitchen. And if you’re curious about Pennsylvania Dutch variations and their heartier fillings, read the Pennsylvania Dutch Apple Pie Recipe – Serious Eats.
Dutch Apple Pie
Ingredients
Method
- In a large bowl, whisk 2 1/2 cups flour, 1/4 cup sugar, and 1/2 teaspoon salt. Cut in 1 cup cold diced butter until pea-sized crumbs remain. Sprinkle in 6 tablespoons ice water, toss gently, and add more a tablespoon at a time until dough holds when pinched. Divide into two discs, wrap, and chill for 1 hour.
- Preheat oven to 400°F (200°C).
- Roll out one disc of dough on a floured surface to fit a 9-inch pie dish. Transfer and trim excess.
- Toss sliced apples with 3/4 cup sugar, 1 teaspoon cinnamon, 1 tablespoon lemon juice, and a tablespoon of flour. Mound apples into the crust.
- Roll out second dough disc for a full top crust or cut into strips for a lattice. Seal edges. Optional: brush top lightly with milk or beaten egg for color.
- Combine 3/4 cup flour, 1/2 cup brown sugar, 1/2 teaspoon salt, pinch of nutmeg, and 1/2 cup melted butter to make the crumb topping. Stir until clumps form and sprinkle evenly over the assembled pie.
- Bake at 400°F for 20 minutes, then reduce to 350°F (175°C) and bake an additional 25-35 minutes until filling bubbles and topping is golden.
- Cool on a rack for at least 1 hour to let filling set before slicing.
